How To Prepare Moroccan Couscous

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is higher in protein, while bulgur wheat is often less expensive.

vegetable broth

🥗Healthier: low-sodium broth

💰Cheaper: water + seasoning

Low-sodium broth is healthier, while water with seasoning is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans can be more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Dried cranberries add a tart flavor, and sugar-free options can be cheaper.

Measure 250 g of couscous and place it in a regular bowl.

Boil 400 ml of stock (or water) in a saucepan.

Add a few cubes of butter, a dash of olive oil, and a pinch of salt to the boiling stock.

Mix the ingredients in the stock until the butter is melted.

Pour the hot stock mixture over the couscous, ensuring it is completely submerged.

Let the couscous sit for 10 minutes to absorb the liquid.

In the same bowl, add chopped diced tomatoes, diced cucumber, and chopped apricots to the couscous.

Mix all the ingredients together until well combined.

Plate the couscous mixture onto a serving plate.

Garnish with fresh mint and drizzle with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary